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Garlic Oven-Roasted Eggplant (Vegan)
This garlic oven-roasted eggplant makes an amazing plant based dinner or side dish! It’s flavorful, tender and easy to make with just a handful of simple ingredients. Serve over rice for comfort food perfection.
Prepare the eggplant: remove the top, then slice it in half, and make diagonal scores going in opposite directions across the cross-section.
Preheat the oven to 200 degrees C/400 F.
Melt some vegan butter in a large frying pan or skillet over a medium-high heat. Place the eggplants flat-side down in the skillet, and cook for 5 minutes, until starting to brown.
3 tbsp vegan butter
Make the glaze by stirring together soy sauce, olive oil rice vinegar, sriracha, and garlic.
1/4 cup soy sauce, 3 tbsp olive oil, 2 tbsp rice vinegar, 2 tbsp sriracha, 4 cloves garlic
Arrange the eggplants on a large baking tray lined with parchment paper, and brush them with the glaze generously. Bake in the preheated oven for 25 minutes, until fully cooked through.
Serve immediately with chilli flakes, cilantro and chopped peanuts.
Calories: 227kcal, Carbohydrates: 15g, Protein: 4g, Fat: 18g, Saturated Fat: 3g, Polyunsaturated Fat: 3g, Monounsaturated Fat: 10g, Trans Fat: 1g, Sodium: 1055mg, Potassium: 580mg, Fiber: 7g, Sugar: 8g, Vitamin A: 464IU, Vitamin C: 11mg, Calcium: 30mg, Iron: 1mg